Why do you use a 50/50 split of beef & pork for the 10 & 20 pound recipes, but only 1 part pork & 4 parts beef for the 5 lb batch?

Click to expand...

I dont know AK. The recipe he gave me only had the 20 lbs, I broke it down to the other poundage.

Any ways the 5 lb batch i did with the 1 lb pork turned out good. Though i really dont like using sheep casing, next time regular hog casing.

Here is the 5 lbs in for the IT and first smoke.

Cooling and bloom after IT of 151 and first smoke.

Bloom was 2 hours and now they are hanging for the second smoke (cold) No heat. This is my old Bradley smoker just set up for cold smoking.

After the 2nd smoke i took the sticks to my hanging place to mellow the smoke down. Going to let them hang here overnight. Fridge tomorrow for a day before cutting and vac sealing. The sticks will prob darken some overnight.